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Soak wood chips (a couple handfuls should do it) in a large bowl of water for 2 to 3 hours, then drain. Tear off a large rectangular piece of heavy-duty aluminum foil, then fold in half to make a square. You will then fold three of the edges up to form a shallow pocket. Place the wood chips in the pocket to fill, then seal the foil packet. Using a fork, or ice pick, pierce the top of the packet several times . (This will release smoke and aroma into your oven.) When you are ready to cook, place the packet in a large roasting pan on the lowest rack of a preheated 425-degree oven. Once the packet begins to smoke (about 20 minutes), lower heat to the temperature called for in your recipe, then proceed as directed below:

Directions for Pulled Pork: Lower oven temperature to 300 degrees. Remove roasting pan and place a rack over the pan. (The rack should not be placed inside the pan, but rather allowed to rest on top of the pan. Place the prepared meat (as directed in the recipe) on the rack, then bake for about 6 hours, or until the pork shreds easily with two forks.

Directions for Grandma’s Grilled Berry Cobbler: Place skillet in a conventional oven on a rack positioned about the roasting pan holding the pellets. Bake at 375 degrees for 35 to 40 minutes.